CN102835533A - Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet - Google Patents
Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet Download PDFInfo
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Abstract
The invention discloses a preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet. The filled chocolates have the characteristica of general original taste chocolate. The preparation method comprises the steps of extracting sea-buckthorn, hawthorn and rhizoma ligustici wallichii and concentrating to obtain concentrated solution, immersing dried black ginkgo nutlet to prepare core material component, and then coating the molten chocolate on core material, according to the core material content of 30-70%, molding, cooling and hardening. The compound filled chocolates can meet the requirements of people on chocolate products, enhance the function requirements of the chocolate products, enhance physiological regulation function of people suffering from arteriosclerosis and hyperlipidaemia while eating edible chocolate, play beneficial health-care effect, and have the health-care efficacies of assisting digestion, protecting liver, promoting qi circulation and relieving pain, resisting oxidation, beautifying and protecting skin and enhancing immunity.
Description
Technical field
The present invention relates to food processing field, relate in particular to the preparation method of the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides.
Background technology
Chocolate as a kind of healthy leisure food, gift and the consumer goods of chocolate product as fashion are selected in Along with people's growth in the living standard, increasing consumption.Chocolate is the transliteration of English chocoLate, has another name called chocolate, and being one type is the special confectionery that contains of basic composition with the cocoa bean goods, and delicate mouthfeel is lubricated, and special fragrance is arranged, and caloric value is very high.The characteristic that chocolate is different from other candies is the brown outward appearance of light; Its dissimilar chocolate is of different shades; The height of cocoa component content is different and different to the shade of chocolate; That common chocolate has is brown, white and black are chocolate, also has each manufacturer to use cocoa power, cream, sugared chocolate as feedstock production etc. according to oneself select materials simultaneously.Chocolate is of a great variety, and raw material composition and processing technology are pressed in its classification, can divide two big types of plain chocolate and chocolates; And plain chocolate can be divided into three kinds of different kinds by its different material composition with production technology; The vanilla chocolate that is brown or dark brown color and luster like appearance; Have milk chocolate and above two kinds of chocolates brown or that light brown is damp and be the basic characteristic plain chocolate (like white chocolate, coffee chocolate, black tea chocolate, fruit taste chocolate etc.) for preparing; Make it to form the plain chocolate that is rich in flavour and characteristic, have difformity and special favor, enriched people's demand.
Chocolate is to utilize various candies, kernel etc. as fuse, adopts the different process method, covers dissimilar and plain chocolate kind, like chocolate cream (like whisky heart chocolate, sugared heart chocolate etc.).Nut chocolate is to use various kernels, mixes mutually with plain chocolate with certain proportion, processes chocolate and polishing chocolate such as row, piece, grain (like almond, peanut, fibert) with watering mold forming.That chocolate contains is higher fatty acid, high protein, high sugar and high heat, and the fusing point of its main component cocoa butter also contains the material of abundant vitamin and excitor nerves such as micro-theobromine, caffeine near people's body temperature in cocoa bean.In process,, make its emulsibility and good look, fragrance, so chocolate has the nutritive value of height, and be easy to digest and assimilate with height owing to repeatedly grind to form particulate.
In the prior art; Though chocolate production technology is ripe, designs and varieties are more, because sugar content is high, heat is big; A large amount of dietetic chocolates be prone to blood sugar raise, fat and limited adaptation population and sales volume; It can also be seen that from the product of market sale it is more to produce at present the chocolate product of pursuing the characteristic local flavor, to functionalization with to have the chocolate product that people are played a role in health care very few; The chocolate product that exploitation has functionalization, health should be the target of future development, can have vast market prospect.Chinese patent CN 100577024C discloses " chocolate cream of antierythrite " and has had characteristics such as taste is salubrious, throat-clearing lung-moistening; Overcome the sweet deficiency that is prone to cause problems such as throat discomfort, blood sugar rising after greasy, edible of chocolate mouthfeel in the prior art; Its center material can be any kernel, dry fruit (like almond, shelled peanut, pine nut, walnut kernel), is characterized in constituting chocolate cream by heart material and sweet shell.
Along with the demand of chocolate in China market constantly increases; Can the elite composition of Chinese herbal medicine be fused in the chocolate product; Can make this product functionization, seriation; For compatriots' health obtains useful health-care efficacy in the dietetic chocolate product, will be the chocolate product direction of market development at home undoubtedly, Chinese herbal medicine is that the soul of China's medical science is precious; The Chinese herbal medicine with the active effect of biological function that can medicinally can eat again combines to prepare characteristic with chocolate; The health chocolate product that the disease-prevention health function of being healthy and strong is arranged again will make chocolate variation at local flavor, functional diversities and satisfies the demand of more consumers, also can have more vast market prospect.
Summary of the invention
The preparation method who the purpose of this invention is to provide the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides; This chocolate cream removes has the chocolate characteristic of conventional original flavor; Increase sea-buckthorn, hawthorn, Ligusticum wallichii again through extracting the core material composition of processing with black food containing gingko almond; Both having satisfied the demand of people to chocolate product, and can strengthen the functional requisite of chocolate product again, is a kind of desirable health food.
Technical scheme of the present invention realizes by following method:
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality sea-buckthorn 25g-50g, hawthorn 25g-50g, Ligusticum wallichii 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the black food containing gingko almond core material of the compound hippophae rhamnoides in chocolate that will melt and the step (five) press core material content 30%-70%, sends into to be coated with in the clothing make-up machine, be coated with clothing moulding, hardening by cooling after, promptly get compound hippophae rhamnoides and deceive food containing gingko almond chocolate cream finished product.
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides of the present invention can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides of the present invention can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
A kind of compound hippophae rhamnoides of the present invention is deceived the food containing gingko almond chocolate cream, also can make laminarly, and its characteristic is that also the preparation method of the black food containing gingko almond chocolate cream of this laminar compound hippophae rhamnoides comprises the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality sea-buckthorn 25g-50g, hawthorn 25g-50g, Ligusticum wallichii 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound hippophae rhamnoides;
Step (six): the black food containing gingko almond sheet core material of the compound hippophae rhamnoides in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond sheet chocolate cream finished product of compound hippophae rhamnoides.
The preparation method of the black food containing gingko almond sheet chocolate cream of a kind of compound hippophae rhamnoides of the present invention can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the black food containing gingko almond sheet chocolate cream of a kind of compound hippophae rhamnoides of the present invention can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
A kind of compound hippophae rhamnoides of the present invention is deceived the food containing gingko almond chocolate cream; Select known chocolate product material as basic shell material; The concentrated material that extracts with warps such as sea-buckthorn, hawthorn, Ligusticum wallichiis is that the main function material composition is processed core with the black food containing gingko almond of fermentation; And the collaborative and humidification of each active ingredient; Enable to play useful health-care effect, have the health-care efficacy of aid digestion, liver protecting, promoting qi circulation and relieving pain, anti-oxidant, beauty and skin care, enhance immunity power simultaneously from the cuisines of dietetic chocolate, strengthening physiological regulation function to the people that suffer from artery sclerosis, hyperlipidemia in essence.
The black food containing gingko almond of fermentation, be by clean food containing gingko almond after the zymotic fluid fermentation of lactic acid bacteria preparation, the black food containing gingko almond that in specified temp and humidity and environment, lets its spontaneous fermentation form again; This preparation method's technical maturity, and application national patent (CN102318847A) form batch process by ginkgo source, Xuzhou bioengineering Co., Ltd; The sharpest edges of this product are effectively transformed through the nutriment that makes food containing gingko almond behind the lactobacillus-fermented, improve the content of its amino acid and reduced sugar, have effectively promoted the nutritional quality of food containing gingko almond; The black food containing gingko almond total amino acid content of fermentation has improved 76.04% before the fermentation; Total sugar content is 46.24%, and food containing gingko almond by fermentation is more conducive to absorption of human body, has improved the oxidation resistance of food containing gingko almond simultaneously; Anti-immunocompetence strengthens; At food containing gingko almond high temperature self sweat when long, reduce effectively or remove the alkyl phenols component in the kernel, the intoxicating phenomenon that reduces and avoid too much causing because of edible; Make the safe edible of food containing gingko almond and the nutrition and the effect of performance food containing gingko almond obtain guarantee; The black food containing gingko almond moisture of fermentation for the application of further expanding ginkgo nut provides convenience, also provides the raw material basis for product of the present invention 45～55%.
Sea-buckthorn, this strain Mongols, Tibetan's conventional crude drugs.Dry mature fruit for Elaeangnaceae plant sea-buckthorn Hippophae rhamnonies L..Sour, puckery, warm.Return spleen, stomach, lung, the heart channel of Hang-Shaoyin.Reinforcing spleen to promote digestion, cough-relieving apophlegmatic, promoting blood circulation to remove blood stasis.It is few to be used for insufficiency of the spleen food, and dyspeptic abdominalgia, coughing with a lot of sputum, chest impediment and cardialgia, hemostasis fall dozen stasis of blood and swell through closing.These article of modern pharmacology analysis have anti-gastric-ulcer, regulate blood sugar, reducing blood lipid, anti-high immune, anti-oxidant, anti-liver injury, antitumor, reduce effect such as blood viscosity (the Chinese Pharmacopoeia dispensing information. the prepared slices of Chinese crude drugs are rolled up the .2010 version).Jia Gongfu chief editor " clinical medicine newly use coupling complete works of " the 2nd edition introduces the sea-buckthorn pharmacological research to have: 1. anti-allergy action; 2. immunological regulation humidification; 3. liver protection effect; 4. antiulcer action; 5. effect for reducing fat, antiatherosclerosis; 6. cardiovascular regulation, antiarrhythmic effect; 7. antitumor action; 8. antioxidation; Anti-aging effects; 9. platelet aggregation-against reduces blood viscosity, improves blood flow state, suppresses thrombosis; 10. treat hematopoietic disorder;
anti-chemistry, radiation injury;
antiinflammatory action.The clinical treatment that is usually used in acute, chronic hepatitis, coronary disease and angina pectoris, hyperlipidemia and chloasma is wherein to yellowish-brown total effective rate 86%.The Chinese Pharmacopoeia dispensing information is also introduced: sea-buckthorn is joined hawthorn, and two medicines all have reinforcing spleen to promote digestion, effect promoting blood circulation and removing blood stasis, all can be used for diseases such as eating accumulation and stagnation of blood stasis.Right sea-buckthorn can also be relieving cough and reducing sputum, also can be used for treating coughing with a lot of sputum etc.; Sea-buckthorn is joined Ligusticum wallichii, and two medicine compatibilities can strengthen promoting blood circulation and removing blood stasisly, and the effect of promoting qi circulation and relieving pain is applicable to stagnation of blood stasis, through closing dysmenorrhoea etc.
Hawthorn is rose family may large-fruited Chinese hawthorn (crataegus PinnatiFida Var.major), fructus crataegi pinnatifidae (C.Pinnatifida) or fructus crataegi cuneatae (fructus crataegi cuneatae) fruit (C.Cuneata).Hawthorn as the existing long history of medicinal application, is classified as " be food be again the drug list of medicine " by the Ministry of Public Health in China.On the books in the Collective Notes to the Canon of Materia medica.The traditional Chinese medical science is used for helping digestion long-pending more, the hemostasis that looses, and sealing dysentery is controlled the elderly's soreness of waist and knee joint etc." Tang materia medica " recorded and narrated: " juice is obeyed main water dysentery, washes one's hair in head and the ablution sore and itches." Compendium of Material Medica claims: " and change diet, the Nei Ji wei lump in the abdomen that disappears, the full acid regurgitation of phlegm and retained fluid ruffian, stagnant blood is bloated bitterly "." book on Chinese herbal medicine is looked for the truth " claimed: " the so-called invigorating the spleen person of hawthorn because of its spleen has dyspepsia, with the salty flavor of this acid, thinks and wears down that phlegm disappears in order to do the food row, broken and the letting out of gas, meaning for strong, only belong to being good for of treatment for relieving indigestion and constipation ".Its chemical composition mainly contains organic acids composition; Citric acid, chlorogenic acid, citric acid mono-methyl, citric acid dimethyl ester, citric acid trimethyl etc.; Flavones ingredient: Quercetin, Hyperoside, Vitex negundo var cannabifolia element etc.; Three obedient constituents: ursolic acid, betulin etc.; Also contain carrotene, vitamin C, vitamin B1 etc.The modern pharmacological research result shows that these article have the active effect of stronger inhibition MAO-B, cardiac stimulant is still arranged in addition, increases coronary artery and cerebral blood flow (CBF), reduction MCO, anti-arrhythmia, hypotensive, reducing blood lipid, effect such as antibiotic.The clinical tonic medicine that is available as the elderly also is used for coronary heart disease, hyperlipemia, hypertension, indigestion, bacillary dysentery, enteritis etc.
Ligusticum wallichii, these article are the dry rhizome of the plant Ligusticum wallichii Ligusticum chuanxiong Hort. of umbrella section.Ligusticum wallichii " blood-activating and qi-promoting, wind-expelling pain-stopping.Be used for chest impediment and cardialgia, the shouting pain of the chest side of body, tumbling and swelling, irregular menstruation is through closing dysmenorrhoea ， wei lump in the abdomen stomachache, headache, arthralgia due to wind-dampness " (" Chinese Pharmacopoeia clinical application notice " 2010).Shennong's Herbal is claimed: " main apoplexy is gone into brain, headache, arthritis, muscle contraction emergency." the Compendium of Material Medica meaning " Ligusticum wallichii, in the blood gas medicine also, liver is bitter anxious with suffering benefits, so deficiency of blood person shoulded it; Hot to loose it, so obstruction of the circulation of vital energy person should it."Chemical composition containing mainly lactones ingredients: Europe angelica lactone A, ligustilide 3 - Ding Fu lactone butylidenephthalide, Chuanxiong lactone, new Cnidium lactone, dual Wara lactone; including Nitrogen Composition: TMP, ryegrass alkali; phenolic acids: ferulic acid, caffeic acid, Chuanxiong phenol; also fragrant juniper ene.Pharmacological actions such as modern pharmacological research, these article have resisting myocardial ischemia, improve hemorheological property, anti-cerebral ischemia, analgesic, calmness.These article are listed in " the article list that can be used for health food " by health ministry.
Tea Polyphenols, pharmacological research confirms: (1) has antioxygenic property and Green Tea Extract ability, and is anti-ageing, stops lipid peroxidation; (2) hemangiectasis, improve microcirculation, reduce platelet aggregation property, improve hemorheology status, strengthen the heart, brain supply of blood flow; (3) reducing blood lipid, hypoglycemic, prevent and treat hypertension and antiatherosclerosis; (4) antitumor, anti-sudden change, anti-curing cancers; (5) anti-inflammation; (6) health-care effect; (7) hepatoprotective effect; (8) antiallergic action; (9) immunoregulation effect (Jia Gongfu chief editor, clinical medicine is newly used coupling complete works of (the 2nd edition), People's Health Publisher in December, 2006,1107 pages).Tea Polyphenols remove have anti-oxidant, anti-sudden change, biological functions such as anticancer change, anti-ageing, removing free radical, hypotensive and cholesterol; In functional food, using as antioxidant, anticorrisive agent has anti-oxidant, anti-corrosive fresh-keeping, protects look, protects vitamin, removes peculiar smell, improves the function of flavour of food products; In addition; Tea Polyphenols also has good bacteriostasis, and the application in product of the present invention is with playing good health care synergy and to the guaranteeing role of product quality.
The L-arabinose is the five carbon atoms sugar that from corncob stalk, pericarp hemicellulose, extracts, separates and obtain, the arabinose that is otherwise known as, and its sugariness is the half the of sucrose; L-arabinose itself is difficult to absorbed by alimentary canal; Even long-term eating can not have toxicity to human body to the health deleterious impact yet, the part that is not used in vivo can be discharged metabolism and the absorption that suppresses sucrose from urine; Therefore auxiliary blood sugar reducing function is arranged; The L-arabinose is as a kind of sugar low in calories, can suppress to raise because of taking in the blood sugar that sucrose causes, and prevention and the treatment disease relevant with hyperglycaemia played the effect of assistant hypoglycemic; Can reach the effect that reduces blood sugar through the absorption of the sucrose in the high fat high-carbonhydrate diet of effective inhibition; Can reduce and stable blood glucose value, thereby play protection and repairing pancreas, the effect of prevention diabetes.The change effect of skeletal muscle fibre composition of L-arabinose influences the growth of stomach fat tissue through the domination glycolysis to glycosyloxyization, and the change of this muscle fibre ratio has the effect that improves type II diabetes and obesity.It is to suppress sucrase active in the human small intestine that the L-arabinose acts on the most significantly, thereby regulates the excessive absorption of human body to sucrose, and it can also activate, breed beneficial bacterium in enteron aisle simultaneously; Improve metabolic function; Can regulate blood sugar, blood fat and minimizing fat accumulation, make it good, also have combing skeletal muscle in addition in the application prospect of aspects such as fat-reducing, control diabetes; Effects such as sterilizing oral; The L-arabinose has solved the contradiction that not only keeps the health of sweet taste but also green health, and the L-arabinose has that hypoglycemic is protected kidney, relaxed bowel, a toxin-expelling and face nourishing, beauty and skin care; Regulate effects such as blood sugar, the fat fat-reducing of dispelling, be widely used in the specific crowd of " three high surpass " abroad as raw material.In May, 2008, the L-arabinose is " new resource food " by the health ministry approval.
Chocolate cream of the present invention compared with prior art has following beneficial effect:
(1) cooperates with the extraction material of the sea-buckthorn with functional component, hawthorn, Ligusticum wallichii with the black food containing gingko almond of the fermentation of processing through fermentation; Can bring into play the medicinal efficacy of its active ingredient better; The people that suffer from artery sclerosis, hypertension, hyperlipidemia, hyperglycaemia, high cholesterol are had good physiology regulate and health-care effect, have the action and efficacy of aid digestion, liver protecting, promoting qi circulation and relieving pain, beauty and skin care, anti-oxidant, enhance immunity power simultaneously.
(2) with the technology of kinds of traditional Chinese medicines through water extract-alcohol precipitation; Extract its effective composition and deceive the food containing gingko almond core through vacuumizing to flood active ingredient to be distributed to equably to do to process in the black food containing gingko almond again; Unlikely and chocolate mixing and produce disagreeable taste; Can guarantee that more it incorporates the stability of active ingredient, has characteristic product.
(3) traditional Chinese medicine ingredients through water carry, alcohol precipitation; The medicinal material organic principle is fully extracted; Improve the effect of Chinese medicine in product, wherein in the leaching process repeatedly link filter, guarantee to extract the fine and closely woven degree of composition; The one, infiltration and evenly easily when being beneficial to the black food containing gingko almond core of preparation, the 2nd, guarantee exquisiteness, the lubricated mouthfeel of chocolate product after edible.
(4) can select the L-arabinose as sweetener to the needs of different crowd taste according to product; The L-arabinose can suppress because of taking in the blood sugar rising that sucrose causes; The disease that prevention and treatment are relevant with hyperglycaemia plays the effect of assistant hypoglycemic, so help diabetes patient; The L-arabinose can also activate in enteron aisle, breed beneficial bacterium simultaneously, improves metabolic function, can regulate blood sugar, blood fat and minimizing fat accumulation, so suitable obese people is edible; The L-arabinose has the effect of combing skeletal muscle, sterilizing oral in addition.
(5) the black food containing gingko almond chocolate cream of the compound hippophae rhamnoides antioxygenic property and the anti-oxidation function that have compiled fermentation black food containing gingko almond, chocolate and Chinese medicine composition and Tea Polyphenols significantly improves; Functions such as its anti-immunocompetence, reducing blood lipid, norcholesterol, hypotensive and hypoglycemic and aid digestion, toxin-expelling and face nourishing are remarkable; Suitable person in middle and old age and Ms crowd are edible, are more suitable for the edible of diabetic.
(6) the black food containing gingko almond core material mouthfeel of product of the present invention is soft, chews instant, is the popular food that integrates natural, green, cuisines, health, fashion, and is applicable to that more the crowd of all ages and classes section eats.Product of the present invention, novel, unique flavor, functional abundanter is the newtype in the chocolate food, is a kind of health healthy food of characteristic local flavor, market prospects are wide.
The specific embodiment
Below further the preparation method of the black food containing gingko almond chocolate cream of a kind of compound hippophae rhamnoides is set forth through embodiment; But it is not a limitation of the present invention, to the professional and technical personnel; Any to change of the present invention, all will fall into protection scope of the present invention.
Embodiment 1
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 300 minutes of 70 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality sea-buckthorn 50g, hawthorn 50g, Ligusticum wallichii 50g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 8.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 3 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 120min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 8h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=70:30 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 2
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150 minutes of 80 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality sea-buckthorn 25g, hawthorn 25g, Ligusticum wallichii 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 7.0h, heated and boiled is extracted 2.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 1.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 1.5 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.98Mpa; Retention time 100min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.0Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 3
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 260 minutes of 75 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality sea-buckthorn 50g, hawthorn 25g, Ligusticum wallichii 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 16 times of amount pure water soak 7.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2 gram Tea Polyphenols and 200g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.7 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.99Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.01Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=40:60 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 4
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 300 minutes of the drying room of 70 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality sea-buckthorn 40g, hawthorn 20g, Ligusticum wallichii 20g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 18 times of amount pure water soak 7.5h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 7h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=50:50 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 5
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 150 minutes of the drying room of 80 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality sea-buckthorn 40g, hawthorn 30g, Ligusticum wallichii 30g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 7.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2.5 gram Tea Polyphenols and 150g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.6 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.98Mpa, and retention time 120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98Mpa, and retention time 60min is after treating slowly to abolish vacuum; Continue dipping 6h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity, after cut growth 30mm, wide 20mm, the thick 2.5mm sheet, carries out drying more again with the drum extruder; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived food containing gingko almond sheet core material; Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 6
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 260 minutes of the drying room of 75 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality sea-buckthorn 30g, hawthorn 40g, Ligusticum wallichii 30g and clean, microwave drying, pulverizing are 55 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 8.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.99Mpa, and retention time 100min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.99Mpa, and retention time 50min is after treating slowly to abolish vacuum; Continue dipping 8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity with the drum extruder, again cut growth 60mm, wide 30mm, thick 3mm or be cut into long 25mm, wide 25mm, thick 5mm sheet after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound hippophae rhamnoides;
Step (six): the compound hippophae rhamnoides in chocolate that will melt and the step (five) is deceived food containing gingko almond sheet core material; Chocolate by weight percentage: core material=60:40 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Claims (4)
1. a compound hippophae rhamnoides is deceived the preparation method of food containing gingko almond chocolate cream, it is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality sea-buckthorn 25g-50g, hawthorn 25g-50g, Ligusticum wallichii 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound hippophae rhamnoides;
Step (six): the black food containing gingko almond core material of the compound hippophae rhamnoides in chocolate that will melt and the step (five) press core material content 30%-70%, sends into to be coated with in the clothing make-up machine, be coated with clothing moulding, hardening by cooling after, promptly get compound hippophae rhamnoides and deceive food containing gingko almond chocolate cream finished product.
2. a compound hippophae rhamnoides is deceived the preparation method of food containing gingko almond chocolate cream, and its characteristic is that also this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality sea-buckthorn 25g-50g, hawthorn 25g-50g, Ligusticum wallichii 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound hippophae rhamnoides;
Step (six): the black food containing gingko almond sheet core material of the compound hippophae rhamnoides in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond sheet chocolate cream finished product of compound hippophae rhamnoides.
3. according to the preparation method of claim 1, it is characterized in that also comprising Tea Polyphenols 0.15-0.3% in the concentrate material in the step (four) with the black food containing gingko almond chocolate cream of 2 described a kind of compound hippophae rhamnoides.
4. according to the preparation method of claim 1, it is characterized in that also comprising L-arabinose 0-25% in the concentrate material in the step (four) with the black food containing gingko almond chocolate cream of 2 described a kind of compound hippophae rhamnoides.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2543644A1 (en) * | 2014-02-19 | 2015-08-20 | Esther CASANOVA BLANES | Procedure for the production of chocolates filled with aromatic herbs (Machine-translation by Google Translate, not legally binding) |
| CN105594945A (en) * | 2015-12-17 | 2016-05-25 | 界首市奥源食品有限责任公司 | Liver-nourishing and protecting chocolate |
| CN105795071A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Egg yolk brain strengthening chocolate |
| CN105994867A (en) * | 2016-07-06 | 2016-10-12 | 王虎 | Chocolate with effect of improving immunity and preparation method thereof |
| CN106173128A (en) * | 2016-07-06 | 2016-12-07 | 王虎 | A kind of chocolate with anti-fatigue effect and preparation method thereof |
| CN106173125A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of looks improving and the skin nourishing nutrition chocolate and preparation method thereof |
-
2012
- 2012-09-22 CN CN 201210354414 patent/CN102835533A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2543644A1 (en) * | 2014-02-19 | 2015-08-20 | Esther CASANOVA BLANES | Procedure for the production of chocolates filled with aromatic herbs (Machine-translation by Google Translate, not legally binding) |
| CN105594945A (en) * | 2015-12-17 | 2016-05-25 | 界首市奥源食品有限责任公司 | Liver-nourishing and protecting chocolate |
| CN105795071A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Egg yolk brain strengthening chocolate |
| CN105994867A (en) * | 2016-07-06 | 2016-10-12 | 王虎 | Chocolate with effect of improving immunity and preparation method thereof |
| CN106173128A (en) * | 2016-07-06 | 2016-12-07 | 王虎 | A kind of chocolate with anti-fatigue effect and preparation method thereof |
| CN106173125A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of looks improving and the skin nourishing nutrition chocolate and preparation method thereof |
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Application publication date: 20121226 |